I've been playing around with this recipe for a bit and decided it needed some smoke. I used some Cherry wood and started low and slow and then ramped up the heat to finish it off.

The loaf mixture is as follows...

~1 C almond meal2# ground turkey... I use 1# dark meat and 1# whitegreen pepper, diced... although next time I believe it will be a red bellonion, diceda good splash of cream... enough to make it wet, but not runnyfresh parsley, chopped... a good handful2 or 3 or 12 good shakes of Tapatio or your favorite hot sauce2 eggs, scrambledgarlic to taste, mincedoregano, dried... like a teaspoon or soa dash of cumin1 or 2 Tablespoons of chili powder, this time I used half and half ancho and chipotle

Those ingredients are lightly tossed to form the loaf. Then I lay a bed of onions on a foil pan with a squirt of vegetable oil, and place the loaf on top. That goes back in the fridge for about 30 minutes to let the ingredients combine and set while I start the cooker. Then I pour a jar of salsa on top. I used Frontera Grill all natural salsa with green chile and cilantro this time, but I have used many kinds during the past year. For me the key is to use a salsa without added sugar. I really liked this salsa; great flavor and mild enough for the missus. I will let the photos do the talking from here.

The production...

Just because I liked the close up...

There was a salad too, but y'all have seen lettuce before.

The smoke was just what it needed to add that extra layer to the flavor profile. It is good in the oven, but I think Steven says it best when he says anything is better on the grill. It was really good leftover too...

Thanks for looking and be sure to post your variations if you give it a go.